- Hide menu

Maple Coconut Craisin Granola (raw, GF, vegan)

FavoriteLoadingAdd to favorites
Tonight I had a helper in the kitchen… my lovely mother.  We have been working in the kitchen for the past two days making Christmas gifts for our friends.  What is happening is that she is spoiling me!  Every time I turn around the dishes are washed.

I am so not complaining but I am going to really notice her absence when she goes back home.  Well, not just because of that reason alone but you have to admit that such a thing would greatly spoil a person.  One of the items that I wanted to make tonight for a few girlfriends was the Maple Raising Granola.

This afternoon, I started the nuts soaking so those were all ready for us.  I started coring the apples, grabbed for the date paste that I HAD in the fridge and realized that I had used it all up yesterday.  No problem,  I will soak some more and make another batch of date paste.  Doh!  I am out of dates.  Thus, raisin paste was born.  No problem, it’s under control.  I turn to grab some  oranges to zest them…I am out of oranges!

Fine, I will just zest some lemons…no lemons??  Wait, there are some out of the tree in the back yard.  Shew!  That was when I realized that I was just going to have to recreate the original recipe and use what I had on hand.  The end result… pure bliss!  It turned out so yummy!  I had a hard time keeping mom out of the batter.  I packaged the granola in some jar containers and to really personalize it I made labels for them.  It brings me so much joy to prepare food for others!



  1. In a food processor, place the fresh apples, raisin paste, maple syrup, lemon juice, lemon zest, vanilla, cinnamon, salt and 1/4 of the sunflower seeds and grind until completely smooth.
  2. Transfer the mixture to a large mixing bowl.
  3. Add the remaining 1/4 cup of sunflower seeds and the other nuts to the food processor.
  4. Coarsely chop the nuts and seeds in a few quick pulses.
  5. Add them to the bowl with the apple mixture
  6. Add the cranberries, coconut flakes and combine well.
  7. Spread mixture out on the teflex dehydrator sheets.
  8. Dehydrate at 145 degrees for 1 hour then reduce temp to 115 degrees (F) for an additional 10-16 hours.  I know the range is large but it all depends on how dry you want your granola (this won’t dry crispy) and how your machine works.
  9. Store in glass, sealed containers.

The Institute of Culinary Ingredients:

  • To learn more about maple syrup by clicking (here).
  • Is agave a good choice?  Click (here).
  • Why do I specify Ceylon cinnamon?  Click (here) to learn why.
  • What is Himalayan pink salt and does it really matter?  Click (here) to read more about it.

Pinterest Facebook Twitter Plusone Stumbleupon

2 thoughts on “Maple Coconut Craisin Granola (raw, GF, vegan)

  1. sally says:

    Hi Amie Sue,

    I have been raw for a few years now.
    Your website has been a real inspiration, it is open constantly on my laptop while I work.
    Every recipe I’ve tried has been sensational.
    So thankyou so much for getting me out of my ‘raw rut’.
    I’ve recommended your site to anyone that shows any interest, as you cover just about everything.
    You make everything look AND taste so good.
    I have been snacking on this, and it still has hours to go.
    The BEST grawnola recipe I’ve tried.
    I’ll make some coconut yoghurt to go with.
    My daughters will love it.
    We devoured the banana nut brittle last week.
    Amazing how it snaps just like real brittle once you freeze it.
    I was also wondering if you will be posting a nut butter recipe.
    I am really unsure as to whether I should be soaking and dehydrating then processing until oily.
    In the meantime, keep up the good work !!!
    Many thanks
    Sal from OZ

    • amie-sue says:

      Sally, it is so wonderful to have you here!! Thank you for such a gracious comment, it made my day. :) I would love to do a nut butter post, I will work on that but in the mean time… to make your nut butter you will want to soak the nuts for the appropriate amount of time, then dehydrate them. Unsoaked nuts in nut butters are no better for than unsoaked nuts, we want to release those enzyme inhibitors. If you use soaked nuts for nut butters, well, it just doesn’t work…been there done that. So be sure to soak and dehydrate them first! I love that banana nut brittle too! Addictive. Have a great week, amie sue

Leave a Reply

Your email address will not be published. Required fields are marked *

nineteen − six =